Cook - Second Shift - New Oxford

New Oxford Facility- Job DescriptionJob Title: CookDepartment: Soup 190Reports To: Senior Supervisor / Supervisor and takes direction from Area LeadsFLSA Status: Non-ExemptEmployment Type: Full-TimeDate: February 10, 2026Author: Laurence R. Etchison, SPHR, Human Resources Business Partner- Manager

Position SummaryThe Food Processing Cook is responsible for the preparation and thermal processing of food products in accordance with approved formulations, food safety plans, and regulatory requirements. This role directly supports the facility's SQF certified food safety management system by controlling critical process parameters, maintaining accurate records, and complying with OSHA safety and Lockout/Tagout (LOTO) requirements under 29 CFR 1910.147. Essential functions must be performed with or without reasonable accommodation.

Essential FunctionsThe following duties are essential functions of the position. Reasonable accommodation may be provided to enable qualified individuals with disabilities to perform these functions:Cooking & Thermal Processing (SQF - Process Control & CCP Management)

Prepare, cook, and process food products according to approved recipes, batch records, and product specificationsOperate industrial cooking equipment (e.g., kettles, ovens, steamers, fryers, retorts) per validated processing parametersMonitor and control critical process limits such as time, temperature, pressure, and hold timesTake corrective actions and immediately notify supervision when process deviations occurMaintain production flow while ensuring product safety, legality, and quality

Food Safety & HACCP / Preventive Controls (SQF Alignment)

Follow the facility's food safety plan, including HACCP or Preventive Controls programsMonitor, verify, and document Critical Control Points (CCPs) or Preventive Controls associated with cooking and thermal processingPrevent cross-contamination through proper ingredient handling, allergen segregation, and equipment useComply with allergen changeover, label verification, and product identification requirements

Equipment Safety & Lockout/Tagout (OSHA 29 CFR 1910.147)

Operate cooking and processing equipment in compliance with OSHA safety and energy control requirementsPerform lockout/tagout procedures prior to cleaning, clearing jams, maintenance, or servicing activities beyond normal operationApply and remove personal lock(s) and tag(s) in accordance with authorized employee trainingVerify zero energy state for electrical, steam, gas, hydraulic, or pneumatic systemsNever bypass guards, interlocks, or safety devices

Training & Competency (SQF - Personnel Training & Competence)

Complete required job-specific training prior to independent operationDemonstrate competency in:

Cooking procedures and critical limitsFood safety and hygiene requirementsAllergen awareness and controlsLOTO and equipment safety procedures

Participate in refresher training, reassessments, and annual food safety program reviewsComply with retraining requirements following deviations, incidents, or process changes

Sanitation & Housekeeping (SQF - Sanitation & Prerequisite Programs)

Clean and sanitize cooking equipment, utensils, and work areas per approved SSOPsSupport allergen cleanouts and pre-operational inspectionsMaintain a clean, orderly, and hygienic cooking environment at all times

Documentation & Recordkeeping (SQF - Documentation & Records)

Accurately complete batch records, cook logs, CCP monitoring records, temperature charts, and sanitation documentationEnsure records are legible, accurate, timely, and compliant with record retention requirementsImmediately report food safety, quality, or safety concerns

Attendance & Reliability

Maintain regular and predictable attendanceWork assigned schedules, including overtime, weekends, or holidays as required by production demands

Marginal (Non-Essential) Functions

Assist with training new cooks or operatorsSupport product trials, validations, or continuous improvement initiativesPerform other production-related duties as assigned

Required Qualifications

Ability to follow recipes, batch records, SOPs, and food safety proceduresAbility to safely operate cooking equipment after completing required trainingAbility to comply with SQF/BRC food safety programs and OSHA safety requirements

Preferred Qualifications

High school diploma or GEDPrior experience in food processing or industrial cooking environmentsExperience monitoring CCPs or Preventive ControlsPrior experience as an OSHA-defined authorized employee under a LOTO program

Physical Demands (ADA-Compliant)The physical demands described below are representative of those required to perform the essential functions of this position:

Ability to stand and walk for extended periods (up to 8-12 hours per shift)Ability to lift, carry, push, or pull up to 50 pounds with or without reasonable accommodationFrequent bending, reaching, stirring, and repetitive hand motionsAbility to operate valves, controls, and emergency shutoffsAbility to read gauges, thermometers, timers, and digital displaysAbility to communicate effectively in a production environment

Work Environment

Food processing or industrial kitchen facilityExposure to heat, steam, hot surfaces, pressurized systems, and moving equipmentElevated humidity and temperature variationPossible exposure to food allergensPPE required, including heat-resistant gloves, aprons, hair restraints, protective clothing, hearing protection, and safety footwear

Equal Employment Opportunity (EEO) Statement[Company Name] is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable law.

ADA / Reasonable Accommodation Statement[Company Name] complies with the Americans with Disabilities Act (ADA) and applicable state and local laws. Qualified individuals with disabilities may request reasonable accommodations to enable them to perform the essential functions of this position.